Teresa's Recipes
Chocolate Chip Banana Bread
Indulge in this moist and decadent Chocolate Chip Banana Bread, a delightful fusion of ripe bananas and rich chocolate chips that creates a comforting treat perfect for breakfast or dessert. The sweet aroma of baking bananas fills the kitchen, reminiscent of warm family gatherings and cozy afternoons. This recipe is a timeless classic that has been enjoyed for generations, evolving from humble beginnings to a beloved staple in many households.
Ingredients
- 3 large, mashed Ripe bananas
- 1/2 cup (1 stick), melted Unsalted butter
- 3/4 cup Granulated sugar
- 1 large, beaten Egg
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 210
- Fat: 9g
- Carbs: 32g
- Protein: 3g
- Sodium: 150mg
- Sugar: 10g
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the melted butter, granulated sugar, beaten egg, and vanilla extract to the mashed bananas. Mix well until all ingredients are combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.
- Remove from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing and serving.
Tips
- For added flavor, consider mixing in chopped nuts or swapping some of the chocolate chips for butterscotch chips.
- If you prefer a less sweet bread, reduce the sugar to 1/2 cup.
- Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to a week.